Penne With Shrimp Cannellini Beans And Rosemary Barilla Canada Food

PENNE WITH SHRIMP, CANNELLINI BEANS AND ROSEMARY | BARILLA CANADA

Steps:

• Turn oven on to 400F.
• Bake halved grape tomatoes seasoned with 1 tbsp EVOO, salt and pepper until slightly browned and thoroughly cooked, about 20 minutes.
• Place a pot of water to boil, cook pasta according to package directions. Reserve 1 cup of pasta water and drain pasta
• In a skillet, add 2 tbsp EVOO, brown shrimp on both sides over high heat, about 5 minutes. Season with salt and pepper and set aside in bowl.
• In the same skillet, sauté garlic with rosemary and 2 tbsp EVOO until garlic turns slightly yellow.
• Stir in Cannellini beans and 1 cup of pasta cooking water. Season with salt and pepper and simmer for a few minutes. Let cool and process 1/3 in the blender until smooth. Put back together with the other beans, add tomatoes, shrimp, parsley and bring to simmer.
• Drain pasta and stir in the bean and shrimp mixture. Serve drizzled with a touch of olive oil.

PENNE WITH CANNELLINI BEANS

Steps:

• Cook pasta according to package directions.
• In large saucepan, combine the tomatoes and beans, and bring to a boil.
• Reduce heat and simmer uncovered for 10 minutes.
• Add spinach, cook and stir for 2 minutes, or until spinach is wilted.
• Drain pasta, top with the tomato mixture. Sprinkle with cheese.

CRISPY BREADED SHRIMP WITH CANNELLINI BEANS

Steps:

• Heat oven to 400°F In a bowl, mix the bread crumbs, rosemary, 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
• Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
• Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ cup water, and ¼ teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes.
• Remove from heat and toss with the arugula. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.

PENNE WITH CANNELLINI BEANS AND ANCHOVIES

Steps:

• Combine first 3 ingredients and mince to form paste.
• Set aside.
• Heat 1/8 cup olive oil in a large(large enough to cook pasta, as well) nonreactive pot over medium high heat.
• Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly.
• Stir in Italian seasoning and pepper, to taste.
• Transfer to a bowl and set aside.
• Wipe pot clean with a paper towel.
• Heat remaining oil in same pot over medium high heat.
• Sauté onion and red pepper, till soft(about 5 minutes).
• Add garlic paste and cook 1 minute, stirring constantly, until garlic begins to soften.
• Stir in beans, tomato, and salt & pepper to taste.
• Cook about 1 minute until heated throughout.
• Transfer to a large bowl.
• Using same pot, cook pasta in boiling salted water 5 minutes.
• Add spinach and cook another 5 minutes, or until pasta is al dente.
• Drain through a colander, removing as much liquid as possible.
• Lightly stir pasta into bean mixture.
• Serve sprinkled with breadcrumbs and Parmesan cheese.

CANNELLINI BEANS WITH ROSEMARY

Steps:

• In a large non-stick skillet over medium heat, warm the oil. Add the green peppers, onion, and garlic, and saute for 4 minutes or until the peppers are soft.
• Add the beans, broth, tomatoes, orange juice, orange peel, and rosemary.
• Reduce heat to low, cover and cook for 10 minutes. Uncover, sprinkle with black pepper, and cook stirring occasionally for about 4 minutes.